In brief
- Giraumon soup: a Caribbean squash velouté, blended with potato and onion.
- Origin: Guadeloupe and Martinique, giraumon grown in the Caribbean since the seventeenth century.
- Key ingredients: giraumon, potatoes, onion, garlic, bay leaf.
- A starter served hot, not to be confused with Haitian soup joumou served on 1 January.
Origins and cultural history of giraumon soup
Giraumon is the name given in the Caribbean and in French Guiana to several squashes of the Cucurbitaceae family, close relatives of pumpkin and red kuri squash. The word comes from jirumum, borrowed from the Tupi language, which already referred to a squash grown on the islands by the Caribbean Amerindians: the term is attested as early as 1614. In the French Caribbean, giraumon is cooked both savoury and sweet, as a purée called giraumonade, in a gratin, in a flan or in a soup.
Giraumon soup, often called giraumon velouté in Guadeloupe and Martinique, is a light starter made from blended squash, potato and onion. It differs from Haitian soup joumou, a much heartier soup with meat, vegetables and pasta, traditionally reserved for 1 January to celebrate Haiti's independence.
What are the key ingredients of giraumon soup
The base of giraumon soup relies on a few simple ingredients, cooked together and then blended until smooth, before a touch of fat as a finishing touch.
- giraumon (Caribbean squash)
- potatoes
- onion and garlic
- bay leaf
- cloves
- double cream or coconut milk, to finish
What to know about the giraumon soup
Giraumon soup is an Antillean velouté of giraumon, a squash close to pumpkin and red kuri squash, blended with potatoes, onion and garlic. Bay leaf and cloves flavour it, and a touch of crème fraîche or coconut milk finishes it. It is served hot as a starter in Guadeloupe and Martinique, where it is often called velouté de giraumon. It should not be confused with the Haitian soup joumou, a much more substantial soup with meat, vegetables and pasta, traditionally kept for 1 January.
Frequently asked questions about giraumon soup
Can giraumon be replaced by another squash?
Yes. Giraumon belongs to the same family as pumpkin and red kuri squash, which can be used in its place in an equal quantity if giraumon is not available. The taste will be slightly different, but the texture of the velouté stays the same.
What is the difference between giraumon soup and Haitian soup joumou?
Caribbean giraumon soup is a light squash velouté, served as a starter. Haitian soup joumou uses the same vegetable but in a much richer version, with beef, pasta and vegetables, served as a main course on 1 January to mark Haiti's independence in 1804.
Where to find the ingredients for giraumon soup in France?
NKOSI sells the bay leaf, cloves and coconut milk for this recipe, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
